There’s nothing scarier than a dry Halloween party. But just any cocktail won’t do. You need to have big batches and dark brews that match your frightening and festive party theme. These easy recipes will ensure your costumed crew stay liquored up. Tricks are for kids, but there’s no reason you shouldn’t treat yourself!
Combine ingredients; shake and strain. Serve in a 5 to 7 ounce coup. Garnish with orange oil and peel. To stencil skull, use edible ink airbrush with green and gold. Use edible gold flakes in the eyes.
Cocktail created by Willy Shine, brand meister.
Combine all ingredients and dry shake. Re-shake with ice and strain into a small pumpkin (or coupe). Garnish with a light dusting of cinnamon and pumpkin seeds.
Cocktail created by Mia Mastroianni, Soho House West Hollywood + Bar Rescue.
Combine all ingredients into a gallon container except the ginger beer and refrigerate.
When time to serve pour into a punch bowl with big ice cube garnish with orange wheels lemon wheels & hibiscus flowers couple of chips of food grade dry ice. Serves 15 people.
Pour 1/2 ounce of Benedictine in a coupe, swirl, and discard. Add remaining ingredients except the sparkling wine to a mixing glass and stir with ice. Strain into the Benedictine rinsed coup. Top with approximately an ounce of dry or off-dry sparkling wine.
Cocktail created by Allan Roth, Glenfiddich ambassador.
Combine the Flor de Caña 7 and ginger beer in a tall glass over ice. Garnish with a lime wheel.
Add all ingredients to a mixing glass and fill with ice. Stir to chill and dilute cocktail, then strain into a rocks glass filled with fresh ice. Garnish with an orange slice and pumpkin face garnish.
Add all the ingredients to a shaker and fill with ice. Shake and strain into a rocks glass.
Put all ingredients into a Boston shaker; add ice and shake until cold. Double strain into a chilled cocktail glass/coupe. Garnish with edible marigold.
Cocktail created by Jaime Salas, National Milagro ambassador.